Name: Chicken Fajitas
Prep time: 20 min
Cook time: 4 h 17 min
Total time: 4 h 37 min
Yield: 6
Cuisine: POULTRY
Ingredients: ¼ cup cup olive oil; 3 tbsp tablespoons fresh lime juice; 2 tbsp tablespoons red wine vinegar; 2 tbsp tablespoons finely chopped onion; 1 clove garlic, minced; ½ tsp teaspoon ground cumin; ¼ tsp teaspoon sugar; ¼ tsp teaspoon dried oregano leaves; ¼ tsp teaspoon salt; ¼ tsp teaspoon freshly ground black pepper; 6 boneless, skinless chicken breast halves, each about 170g; 1 red onion, cut into 10mm slices; 4 tomatoes, cut into 10mm slices; 1 red or yellow capsicum, cut into quarters; 6 l large flour tortillas; 1 avocado, sliced; Your favourite salsa

Chicken Fajitas

CategoryCharcoal, GasCuisinePOULTRYDifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time4 hrs 17 minsTotal Time4 hrs 37 mins

MARINADE

¼ cup cup olive oil

3 tbsp tablespoons fresh lime juice

2 tbsp tablespoons red wine vinegar

2 tbsp tablespoons finely chopped onion

1 clove garlic, minced

½ tsp teaspoon ground cumin

¼ tsp teaspoon sugar

¼ tsp teaspoon dried oregano leaves

¼ tsp teaspoon salt

¼ tsp teaspoon freshly ground black pepper

6 boneless, skinless chicken breast halves, each about 170g

1 red onion, cut into 10mm slices

4 tomatoes, cut into 10mm slices

1 red or yellow capsicum, cut into quarters

6 l large flour tortillas

1 avocado, sliced

Your favourite salsa

Combine all of the marinade ingredients in a shallow, non-metal container. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove the chicken breasts from the marinade and discard the marinade. Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a hotplate over direct medium heat.

Cook the onion slices, tomato slices, and capsicum quarters on the hotplate and the chicken breasts on the grill over direct medium heat. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side. Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum, and avocado in warm tortillas and roll up to eat. Serve with your favourite salsa.

Ingredients

MARINADE

¼ cup cup olive oil

3 tbsp tablespoons fresh lime juice

2 tbsp tablespoons red wine vinegar

2 tbsp tablespoons finely chopped onion

1 clove garlic, minced

½ tsp teaspoon ground cumin

¼ tsp teaspoon sugar

¼ tsp teaspoon dried oregano leaves

¼ tsp teaspoon salt

¼ tsp teaspoon freshly ground black pepper

6 boneless, skinless chicken breast halves, each about 170g

1 red onion, cut into 10mm slices

4 tomatoes, cut into 10mm slices

1 red or yellow capsicum, cut into quarters

6 l large flour tortillas

1 avocado, sliced

Your favourite salsa

Directions

Combine all of the marinade ingredients in a shallow, non-metal container. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove the chicken breasts from the marinade and discard the marinade. Prepare the grill for direct cooking over medium heat (180° to 230°C). Preheat a hotplate over direct medium heat.

Chicken Fajitas

Ingredients Directions

Chicken Fajitas

Ingredients

Directions

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